Ingredients
2 1/2 lb broiler-fryer chicken
1 tbsp salt
1/8 tsp pepper
1 can chicken soup *
2 tsp dried parsley flakes
1 can onions **
3 cup hot cooked rice
Directions
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup
(10 ** Onions to be whole onions, drained, (16 ozs)
Cut chicken into pieces; cut each breast half into halves. Arrange
chicken sides up and thickest parts to outside in oblong baking dish,
12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover
loosely and microwave on high (100%) until chicken is done, 20 to 25
minutes. Remove chicken from dish; reserve juices. Stir soup and
parsley flakes into chicken juices. Arrange chicken in dish, coating
with soup mixture. Add onions. Cover loosely and microwave unti hot,
7 to 9 minutes. Serve with rice.
Servings: 8 servings
Chicken With Sauce Supreme ( Mw ) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into antiquity, in truth as far as the Egyptians, and maybe further still. However, these, early records were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Moving on, there were two interesting cookery books which appeared in the 14th Century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but rather accounts of the types of meals cooked for the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as parsley and basil. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, most of which still exist in private cookery archives. During the following few centuries, the rich and powerful families of the West tried to lay on the most exotic meals, and as a consequence, cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes of their peers. By the advent of the 1900s, cookery books were increasing in popularity mostly as a result of more people being able to read, more free time and having more money. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken With Sauce Supreme ( Mw ) recipe.
